First Course

KALE SALAD

crispy chickpeas, pickled red cabbage, fennel chili crumb, grana padano, lemon garlic dressing.

Second Course

BUTTERNUT SQUASH RAVIOLI WITH PRAWNS

chef rob feenie’s signature butternut squash and mascarpone ravioli, truffle butter, sautéed prawns, pine nuts, crispy sage.

Third Course

Choose one of the following:

CHARGRILLED FILET MIGNON

7oz AAA filet, buttered mashed potatoes, roasted asparagus.

TRUFFLE BRICK CHICKEN

maple hills free-run chicken, potato gnocchi, button mushrooms, peas, red wine jus, truffle compound butter.

GRILLED DIJON SALMON

ocean wise™ lois lake steelhead, buttered mashed potatoes, roasted asparagus, soy-dijon butter sauce, cilantro.

Vegetarian option available upon request.

Fourth Course

Choose one of the following:

CHOCOLATE PEANUT BUTTER CRUNCH BAR

tahitian vanilla ice cream, caramel sauce, crunchy chocolate pearls.

KEY LIME PIE

freshly squeezed key limes, graham cracker crust, hand whipped cream.